Indonesian Sambal
We make this spicy Indonesian influenced condiment that is perfect with a variety of grilled seafood. It may look like a lot of ingredients, but it's a really simple assembly.
Ingredients
| Jalapeno/Thai bird chillies | 2 Medium | |
| Onion | 1 1/2 Cup (24 tbs) , chopped | |
| Ginger | 1/4 Cup (4 tbs) , peeled, cut into very small pieces | |
| Macadamia nut | 6 Medium | |
| Garlic clove | 4 Medium | |
| Brown sugar | 2 Teaspoon , firmly packed | |
| Turmeric powder | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Cracked black pepper | 1/2 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Bay leaf | 1 Medium | |
| Lemon grass | 2 Medium | |
| Cooking oil | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) |
Directions
GETTING READY
1) Beat the lemongrass stalks with back of a knife and chop them roughly.
MAKING
2) In a food processor, add all the ingredients and pulse to get a paste consistency.
3) In a pot over a medium high heat, add oil and then the sambal mixture.
4) Stir constantly and cook for 7 minutes until lighly browned.
5) Add water and cook for another 2 to 3 minutes until creamy.
SERVING
6) Use the sambal in a marinade for grilled shrimp or as desired.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 612Calories from Fat 370
% Daily Value*
Total Fat 42 g64.6%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 2931 mg122.13%
Total Carbohydrates 60 g20%
Dietary Fiber 13 g52%
Sugars 23 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
